How to make
Crumble the biscuits or blend them in a blender and stir well with the almonds and melted butter. Lay out the crust, pressing on it firmly in a buttered form with removable sides.
Put the crust to bake for 10 min. at 340°F (170 °C). Take it out and leave it to cool.
For the cream, beat the mascarpone and add the strained yoghurt, honey, grated orange and lemon rinds, lemon juice and the eggs, 1 by 1.
Beat until you get a nice and fluffy, smooth cream. Pour it on top of the crust and put it to bake just a little over an hour at 320°F (160 °C).
Leave the baked cheesecake with honey to cool and then put it in the fridge to harden. Then smear it with honey, sprinkle with almonds and walnuts and serve.
